Sweet-Savory Yogurt Sorbet

• 3 tablespoons sugar
• 21 ounces Greek yogurt
• 8 ounces tomato water (above)
• Salt to taste
• 3 tablespoons light corn syrup

1. In a small pan, dissolve sugar in 2 tablespoons water and bring to a boil.
2. Let cool.
3. Whisk together all the ingredients, then pour into an ice-cream maker and follow manufacturer's instructions.
4. Serve as a garnish with gazpacho or tomato terrine.

sugar, yogurt, tomato water, salt, light corn syrup

Taken from cooking.nytimes.com/recipes/11135 (may not work)